Making wine from grapes that have been allowed to dry is a technique used since pre Roman times. The first written reference to raisin wines was in 800BC by the Greek poet Hesiod while the first description of the production of a raisin wine comes from Columella in the first century AD, writing about the 'passum' wine made in ancient Carthage.
Traditionally grapes were dried on straw mats but today it's done on racks in temperature controlled store houses for up to three or four months. Dehydrating grapes concentrates the sugar levels and so they can used to make sweet wines or to increase the alcohol levels if fermented to dryness. In modern times the technique is most commonly used in the Veneto to create Valpolicella, in two styles, one sweet called recioto and one dry called amarone.
One of today's wines comes from the Veneto but is a blend of the Valpoilcella grape Corvina and the well known variety Merlot. The other is an Australian wine, where this technique is only employed by a handful of producers.
One of today's wines comes from the Veneto but is a blend of the Valpoilcella grape Corvina and the well known variety Merlot. The other is an Australian wine, where this technique is only employed by a handful of producers.
Advertisement
- Gran Passione Rosso del Veneto 2013, 14%abv, €14.99 from Molloy's
- Nugan Estate Alfredo Dried Grape Shiraz 2012, €15, Supervalu.(reduced from €19.49 in New World Wine sale until May 21st).
